Veduya and leek stuffed piquillo peppers with a port vinegar, saffron and pepper sauce
This is a great dish to prep ahead in time, with not too much of an effort to do so. Don’t be put off by the idea of stuffing the peppers, they are not fragile in any way and you will be surprised with how easy it is to do. The filling scaled up in quantity would be great as a stuffing for a pasta or pie, combined with some ricotta and parmesan. The dish can also be veganised very easily by leaving out the butter.
For the stuffed piquillo peppers:
- 50gr butter
- 1 tbsp Belazu Early Harvest Olive Oil
- 500gr leeks (use both the green and white parts)
- 4 tbsp Belazu Veduya
- Salt and pepper to taste
- 2x 225gr Belazu piquillo peppers, drained
- 20 toothpicks
For the piquillo pepper and saffron sauce:
- To make the filling, add the butter and the olive oil to a medium saucepan along with the leeks and a pinch of salt on a medium heat.
- Once simmering, turn down to low, cover with some barking parchment ensuring that it is touching the leeks, and cook stirring often for around 15-20 minutes. The leeks should end up looking glossy and soft, with little colour on them.
- Preheat the oven to 160C fan.
- Take the leeks off the heat and allow to cool to room temperature.
- Add the Belazu veduya and season to taste.
- Place in the fridge whilst you make the sauce.
- For the sauce, place a medium pan on a medium heat and add the olive oil, along with the crushed garlic and thyme. Fry for a couple of minutes and then add the saffron to bloom.
- Add the sliced piquillo peppers, along with the port vinegar and caster sugar and cook for a couple of minutes. Season with salt and pepper and set aside to cool slightly.
- Add all the sauce to a blender and blitz until smooth.
- Stuff each piquillo pepper with 1 tsp of veduya filling and flatten slightly. You should have around 20x stuffed peppers.
- Seal the ends of the stuffed peppers with a toothpick.
- Place the sauce in a small roasting dish, place the stuffed piquillos on top, drizzle with oil and bake for 15 minutes, until everything is warmed through but not very coloured.
- Serve with a chilled glass of Amontillado sherry.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Rich and hot blend of Calabrian chillies and sweet peppers.
Piquillo Peppers wood roasted
Fruity peppers with no heat
Port Style Condimento
A semi-sweet condiment, made from matured wine and aged for at least 12 months in French oak barrels.